Simple Gourmet Carrot Soup

Darren would like it noted that he took this gorgeous photo.

I’ve been making this soup for years, a variation on a recipe from The Healthy College Cookbook. It’s super easy and a crowd pleaser. It takes only about an hour to cook, including prep time, and it lends well to experimentation. You can serve it hot or cold, with a variety of spices, garnishes, and breads.

Every time I make this soup, I find myself singing “Carrot Stew,” a song from a tape that Gill and I had as kids. It’s the song that Gill used in a round of Encore, one that Nay Nay challenged. Gill called Lil’ Laverne, who sang the song to Nay Nay over the phone, thus confirming its legitimacy.

2 tablespoons (30 ml) butter or olive oil
1/2 large onion, minced
1 1/2 tablespoons (23 ml) tomato paste
1/4 (60 ml) uncooked rice, brown or white
4 cups (1 quart) low sodium broth, chicken or veggie
1 pound bag of carrots, peeled & chopped (or whole baby carrots)
Salt & pepper
Optional: Herbs to taste: add fresh chopped cilantro, rosemary, or basil to the simmering pot; a dollop of yogurt or sour cream to top it off.

Makes 4 servings. Easy to double if you want leftovers.

1. Melt the butter or oil in a large pot over medium heat. Saute the onion until transparent.

2. Add the tomato paste, rice, chicken broth, and carrots to the sauteed onion. Season with salt and pepper. Bring to a boil, reduce heat, and simmer until carrots are soft (about 45 minutes; brown rice takes longer than white).

3. Puree the soup in a blender or food processor, most likely in a couple of batches. Season further if desired. Serve hot or cold with fresh bread or toast.


11 Responses to Simple Gourmet Carrot Soup

  1. Kathleen says:

    Sounds delicious… mmmm.

  2. Gilliebean says:

    “Carrot stew, carrot stew, it’s my favorite thing to do…”

    And Nay Nay dared to doubt.

    This soup is awesome; I can vouch for its deliciousness.

  3. Brian says:

    I need to stop reading this during my lunch break. STARVING!

  4. Melia says:

    I’ve had that song stuck in my head all week. I gave some of the extra soup to my neighbor, and it was a hit.

  5. Katie says:

    I’m totally buying the stuff to make this today. So excited!

  6. Melia says:

    Yay! It won’t let you down. I’ve done a similar puree with butternut squash and a bit of milk for creaminess, and it’s delicious as well.

  7. Katie says:

    The recipe does look an awful lot like a butternut squash soup I make in the winter. I was wondering if I could sub that in for the carrots, with a little buttermilk or something. Perhaps someday!

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